Vegan Creamy Mushroom Pasta Sauce

 To see the video for this recipe, click this link:
https://youtu.be/2icglRWfzms






Ingredients:

Olive oil (approximately 1 TBSP divided, to cook mushrooms in 2-3 batches, and to brown garlic)

8-10 oz mushrooms, sliced

2-3 cloves garlic, crushed and chopped

1/4-1/2 cup white wine

3/4 - 1 cup milk of choice (I use almond milk or oatmilk. May need corn starch if milk is very thin.)

1/2 cup nutritional yeast (or parmesan cheese if not making vegan)

Salt and freshly ground black pepper

Thyme or parsley (optional)

Directions:

1. Heat 1/2 TBSP olive oil in pan, and brown sliced mushrooms. Depending on your pan size, you may need to do this in batches to allow some space between the mushrooms. The more spaced out the mushrooms, the better they will be able to brown. You can cook the mushrooms all at once, however they will likely steam, changing the flavor. *Taking your time and allowing the mushrooms in brown in the pan is worth the savory flavor!*

2. Add garlic to the pan and allow to slightly brown.

3. Add white wine to deglaze the pan.

4. Slowly add milk of choice. If your milk is a bit thin (like almond milk and oatmilk usually are), you may need to add cornstarch to thicken the sauce. Don't add corn starch directly to the pan, as it may form lumps and become harder to dissolve. Instead, add corn starch to a separate small bowl, add a bit of milk and stir to dissolve, THEN add to the pan.

5. Add nutritional yeast (or parmesan cheese, salt, pepper, and thyme or parsley. Allow to simmer for a few minutes.

6. Enjoy over pasta of choice. This sauce works well with linguine, fettucine, and spaghetti!

love + light,

Clara